This Tuscan Chickpea Soup is warm and comforting, packed with tasty veggies and hearty chickpeas. It’s perfect for a chilly day when you need a little pick-me-up!
Just imagine cozying up with a big bowl of this soup. I love to top it with some fresh bread for dipping. A little crunch never hurt anyone! 🥖
Key Ingredients & Substitutions
Olive Oil: A staple for sautéing, olive oil adds great flavor. You could use canola or avocado oil if you prefer a neutral taste or need a high smoke point for cooking.
Onion: I recommend yellow onions for sweetness, but white or red onions will work too. If you’re in a pinch, leeks can be a mild and tasty substitute.
Chickpeas: Canned chickpeas are super convenient. If you want to go dried, soak them overnight and cook until tender for the same effect.
Diced Tomatoes: Canned tomatoes are easy to use, but fresh tomatoes are better in summer when ripe. For a richer flavor, you can try fire-roasted diced tomatoes instead.
Spinach: Fresh spinach makes this soup vibrant, but you can swap in kale or Swiss chard for a different texture. Just remember to chop them up well!
How Do You Make Sure Your Soup is Full of Flavor?
The secret to getting all the flavors to come together is in how you cook the base. Start by heating the olive oil on medium heat and then cook the onion until it softens. This softening helps release natural sugars, creating a flavorful foundation.
- Take your time with the onion; 5 minutes makes a difference!
- When adding garlic and spices, keep the heat medium to prevent burning, as this will make them bitter.
Finally, let the soup simmer uncovered. This helps concentrate the flavors and thicken the broth a bit. Stir it occasionally for the best results!
Tuscan Chickpea Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp red chili flakes (adjust to taste)
- 1 tsp smoked paprika
Chickpea & Tomato Mix:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes (or about 1 cup fresh tomato, chopped)
Broth and Greens:
- 4 cups vegetable broth or chicken broth
- 2 cups fresh spinach leaves, roughly chopped
- Salt and black pepper, to taste
- 1/2 tsp dried oregano
Finishing Touches:
- 1 tbsp lemon juice (optional, to brighten the flavor)
- Crusty bread, for serving
How Much Time Will You Need?
This delightful soup will take about 10 minutes to prepare and around 25-30 minutes to cook. So, in about 40 minutes, you’ll have a warm and hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
Begin by heating the olive oil in a large pot over medium heat. Once hot, add the chopped onion. Cook it for about 5 minutes, stirring occasionally, until the onion is soft and translucent. This will build the base flavor of your soup.
2. Add Garlic and Spices:
Now it’s time to add the minced garlic, red chili flakes, and smoked paprika. Stir everything together for about 1 minute. You want to feel that wonderful aroma without burning the garlic.
3. Mix in Chickpeas and Tomatoes:
Next, add the drained chickpeas and diced tomatoes to the pot. Stir the mixture together and let it simmer for about 2-3 minutes. This helps bring out all those delicious flavors!
4. Add Broth and Herbs:
Pour in your broth of choice and add the dried oregano. Bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15-20 minutes. This gives the flavors a chance to meld beautifully!
5. Incorporate the Spinach:
Just before you’re ready to serve, stir in the fresh spinach. Cook it for another 2-3 minutes until it’s wilted and vibrant. This not only adds flavor but also a lovely color to your soup.
6. Season and Serve:
Finally, season the soup with salt, black pepper, and lemon juice to taste. Ladle it into bowls and serve alongside some crusty bread for dipping. Enjoy your hearty Tuscan Chickpea Soup!
This soup is not only filling but packed with nutrients! Perfect for warming you up on a cozy day. Enjoy every sip! 🍲
Can I Use Canned Chickpeas Instead of Dried?
Yes, canned chickpeas work perfectly for this recipe! Just be sure to drain and rinse them before adding to the soup to reduce excess sodium and improve their texture.
What Can I Substitute for Spinach?
If you don’t have spinach, kale or Swiss chard are great alternatives. Just chop them up and add them at the same step as the spinach, cooking until they’re wilted.
How Long Can I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze This Soup?
Absolutely! This soup freezes well. Let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
